If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
The flavour of the black onion seeds and mixed herbs make this gluten free artisan flatbread a truly delicious dish!
250g Glutafin Gluten Free Select Fibre Bread Mix
1/2 tsp salt
1 tsp dried yeast (from sachet in Flour Mix)
1 egg (separated)
150ml tepid water
1 tsp black onion seeds
1 tbsp dried herbs to sprinkle
1. Using a hand held mixer/ stand mixer mix together the mix, salt and the yeast.
2. Whisk the egg white until stiff and add to the tepid water.
3. Add the Flour Mix to the water mix and on a medium speed best together for around 1 minute.
4. Place a lightly oiled non-stick mat onto the baking tray and pour the mixture onto the mat. Using the dough scraper or spatula dipped in water shape the mix into a flat round or teardrop shape. Cut 3 slashes through the top of the flat bread with a sharp knife.
5. Using the leftover egg yolk, beat the egg then brush the dough with the egg, sprinkle with herbs and the black onion seeds and leave to prove for around 1 hour.
6. Just before baking slightly tease the slashes open again and bake in a preheated oven at 200°C / Gas Mark 6, after ten minutes reduce to 190°C/ 170°C Fan/ Gas Mark 5 for a further 15 minutes.
250g Glutafin Gluten Free Select Fibre Bread Mix
1/2 tsp salt
1 tsp dried yeast (from sachet in Flour Mix)
1 egg (separated)
150ml tepid water
1 tsp black onion seeds
1 tbsp dried herbs to sprinkle
1. Using a hand held mixer/ stand mixer mix together the mix, salt and the yeast.
2. Whisk the egg white until stiff and add to the tepid water.
3. Add the Flour Mix to the water mix and on a medium speed best together for around 1 minute.
4. Place a lightly oiled non-stick mat onto the baking tray and pour the mixture onto the mat. Using the dough scraper or spatula dipped in water shape the mix into a flat round or teardrop shape. Cut 3 slashes through the top of the flat bread with a sharp knife.
5. Using the leftover egg yolk, beat the egg then brush the dough with the egg, sprinkle with herbs and the black onion seeds and leave to prove for around 1 hour.
6. Just before baking slightly tease the slashes open again and bake in a preheated oven at 200°C / Gas Mark 6, after ten minutes reduce to 190°C/ 170°C Fan/ Gas Mark 5 for a further 15 minutes.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.